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Super Sensitive People
Non-scientific discussions for those who react to lower levels of gluten than most.
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- trents replied to colinukcoeliac's topic in Gluten-Free Restaurants13What should I expect from a UK restaurant advertising / offering "Gluten Free" food
@cristiana, I'm thinking the intensity of our response to the same amount of gluten can vary from time to time. Our bodies are a dynamic entity. -
- Scott Adams commented on Scott Adams's article in Winter 2026 Issue2The Future of Gluten Detection: Smart Tools That Could Change Life With Celiac Disease
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- Scott Adams replied to JamieAnn's topic in Gluten-Free Restaurants2
Jersey Mike’s option: Gluten-free bread
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- cristiana replied to colinukcoeliac's topic in Gluten-Free Restaurants13What should I expect from a UK restaurant advertising / offering "Gluten Free" food
Hi @trents Two things can happen: 1/ For a very small gluten hit, I will get a slightly sore stomach for a few days, maybe a day or two following the glutening, and (TMI warning) maybe slightly loose BMs with mucus for a couple of days. 2/ For a substantial glutening, and thankfully it's only happened once in recent years, I get bad chills... -
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@cristiana, I'm thinking the intensity of our response to the same amount of gluten can vary from time to time. Our bodies are a dynamic entity.
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By Scott Adams · Posted
I'm going to try Jersey Mike's soon--we have one nearby. Thanks for sharing! -
Hi @trents Two things can happen: 1/ For a very small gluten hit, I will get a slightly sore stomach for a few days, maybe a day or two following the glutening, and (TMI warning) maybe slightly loose BMs with mucus for a couple of days. 2/ For a substantial glutening, and thankfully it's only happened once in recent years, I get bad chills, followed by vomiting, and my heartbeat is all over the place and I can hardly stand. It's pretty extreme. That happens within about 2 hours of eating the gluten. I might feel slightly dizzy for a couple of days after the glutening episode. Interestingly I've just been out to a cafe which hitherto has made a big thing about how their french fries are cooked in a separate fryer. I shared some with a friend and they were served with chilli sauce, jalapenos, cheddar cheese and fried onions. Definitely not health food! Anyway, I'd eaten half when I realised I'd not checked the menu to ensure that this dish is still gluten-free - and it turns out it isn't!!! They've changed the ingredients and the fried onions are now cooked with wheat. I came home expecting to feel dreadful as I had no idea how much gluten I have consumed but so far if anything I feel just little queasy. I think I'd have thrown up by now had there been a lot of gluten in the onions.
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It might be wise to start him on small amounts and work up to 10g. Monitor how he reacts. Some people simply cannot complete the gluten challenge because it makes them too ill. By the way, you can buy powdered gluten in health food stores, at least here in the states you can. With a food scale, it would be easy to measure the amount being consumed in a day. I'm not sure what the intensity of reaction to gluten tells you about what's actually going on with regard to celiac disease. I mean there are some celiacs like me who don't seem to react to minor exposure amounts but who get violently ill with larger exposures. Then there are celiacs who get some kind of reaction to even the tiniest amount of exposure but don't necessarily get violently ill. And how the reaction manifests itself is very different for different people. Some, like me, experience emesis and diarrhea. Others just get brain fog. Others get joint pain. It's all over the map.
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By melthebell · Posted
That's interesting - that's a lot of gluten! I'll be very curious to see how my son responds to the gluten. In some ways, I guess having a strong reaction would tell us something? It's tough navigating this as a parent and having it be not so clear cut ;\
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